For years, I have been told that the perfect replacement for buttermilk is milk with 1 teaspoon of lemon juice or vinegar added to it. That’s all I had been using in recipes that require buttermilk. I never knew there was a difference because I did not have anything to compare it to. The first time I tasted buttermilk was when I was 4 years old (the flavor left that large of an impression). I decided from that day on I would never have buttermilk in my house.
So, 37 years later I’m surfing the internet looking for the “perfect” pancake recipe. I found this one:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
How could I go wrong with a recipe from a website called “Perfect Pancake”? So, I made the recipe with my tried and (what I thought was) true buttermilk replacement. The batter was so thin I ended up adding at least one more cup of flour and the resulting pancakes were too ‘flour-y’. I thought I was just doomed to not have good pancakes (since I refuse to buy pancake mix).
Then, my husband broke down and bought some buttermilk. His mother always cooked with buttermilk but I can be one stubborn woman. I hate buying one item (or ingredient) that will only be used for one recipe.
So, we made the recipe as written and wouldn’t you know these were/are the best pancakes I have ever made! They also make the best waffles! So, I have been on a buttermilk kick!
I had never understood what buttermilk was. I know traditionally it was the milk left over from the process of making butter but also knew that is not what we buy in the store. That’s when I found this web page:
Thanks to this web page, I have made one and a half gallons (it would have been even more but we needed to have waffles last night before the latest batch was finished … had to use 3 cups of the store bought buttermilk for the recipe) from a half gallon container.
So now I am hunting around for recipes that call for buttermilk. I found one that I just had to try:
From “Betty Crocker’s Picture Cook Book – Revised and Enlarged” circa 1958:
“Delicately soft and cake-like” is the perfect description for these cookies. They are VERY soft and have the consistency of a flattened cupcake. They are also very mildly flavored. I’m not sure what I expected prior to making this recipe but know I did not get what I wanted. I did not like the cinnamon on top but I’m not sure what I could have replaced it with so I would really like these cookies. I will not make this recipe again but thought I would share … I’m sure some will like this recipe.
I will not give up my search for buttermilk recipes! I’ll share more as I find them!